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Lentil-Tomato Soup Recipe

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking.—Michelle Curtis, Baker City, Oregon

TOTAL TIME: Prep: 15 min. Cook: 30 min.YIELD:6 servings

Ingredients

4-1/2 cups water

4 medium carrots, sliced

1 medium onion, chopped

2/3 cup dried lentils, rinsed

1 can (6 ounces) tomato paste

2 tablespoons minced fresh parsley

1 tablespoon brown sugar

1 tablespoon white vinegar

1 teaspoon garlic salt

1/2 teaspoon dried thyme

1/4 teaspoon dill weed

1/4 teaspoon dried tarragon

1/4 teaspoon pepper

Directions

1.In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
Yield: 6 servings.